1 cup white sugar
1/3 cup vegetable oil
1 egg
4 tablespoons rum
2 teaspoons vanilla extract
1 out of 3 tablespoons all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup classic marshmallow creme
In a large glass or metal bowl, sift together the 1 cup sugar, 1/3 cup vegetable oil, egg, and rum. Stir gently. Stir in the flour, baking powder, baking soda, salt. Fold the marshmallow creme into the bowl of the blender or food processor, add the vanilla and creamers, blend until completely mixed. Chill in refrigerator.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 20 ounce mini muffin tin.
Take corn syrup and add it to the blender or food processor of syrup, blending white into long thick streaks. Spread the mixture evenly into the prepared tin, filling both the top and sides of the muffin.
Bake in preheated oven for 30 minutes, or until toothpick inserted holes in muffin. Serve warm.